Polish pierogi (filled dumplings)

Method

1. 1

   Knead the flour with the egg, lukewarm water, salt and oil into a smooth, elastic, non-sticky dough. Cover and leave to rest for 30 minutes.

2. 2

   For the filling: mix the mashed potatoes with the cheese and fried onion, and season with salt and pepper until well combined.

3. 3

   Roll the dough out thinly (2–3 mm) and cut into 7–8 cm rounds with a glass or round cutter.

4. 4

   Place a teaspoon of filling in the centre of each round, fold into a half-moon and pinch the edges firmly to seal (no air or filling should escape).

5. 5

   Boil the pierogi in batches in salted boiling water for 3–4 minutes until they float to the surface, then lift them out and fry lightly in butter with the fried onion. Serve hot with sour cream.